Pumpkin Spice Custard

Pumpkin Spice Custard
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 117.2
  • Total Fat: 1.4 g
  • Cholesterol: 45.5 mg
  • Sodium: 225.3 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 6.3 g

View full nutritional breakdown of Pumpkin Spice Custard calories by ingredient
Submitted by:

Introduction

This is a yummy substitute for pumpkin pie! This is a yummy substitute for pumpkin pie!
Number of Servings: 8

Ingredients

    2 cups canned solid pack pumpkin
    1 1/2 cups evaporated skim milk]
    2 eggs, beaten well
    3 egg whites, beaten well
    1/2 cup pure maple syrup
    1 tsp. ground cinnamon
    1/2 tsp. ground nutmeg
    1/2 tsp. ground ginger
    boiling water (3-4 cups)
    chopped apple (optional)
    whipped cream (optional)

Directions

Put a pan or kettle on the stove and bring 3-4 cups water to the boil. Prepare 8 6-ounce baking cups/ramekins by coating with cooking spray and placing in a large, flat-bottomed, shallow baking pan. Heat oven to 350 degrees. Mix together pumpkin, evaporated milk, beaten eggs/whites, maple syrup; add spices and mix well. Ladle mixture into ramekins, making each cup have an equal volume of batter. place pan into over, then carefully pour boiling water around cups (water should come up 1 inch from bottom of pan). Bake 45-60 minutes, until toothpick inserted in center comes out clean. Remove cups from hot water and allow to cool to room temperature. May serve with chopped fresh apple or whipped cream, as desired.

Serving Size: makes 8 3/4 cup servings (approx.)

Number of Servings: 8

Recipe submitted by SparkPeople user TIZZYLISH2.

Rate This Recipe